Taste this!

Nectarine Ice Cream with Coconut Milk

Coconut Vegan Bliss

It's been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood nothot and sultry, Babycakes?] We've been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today)...

Karina's Vegan Nectarine Ice Cream Recipe with Coconut Milk

Recipe posted August 2010 by Karina Allrich.

I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn't really taste like much.

You'll need:

A blender or Vita-Mix
A 1 1/2 quart ice cream maker with a frozen canister

Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.

Pour the cold coconut milk into the blender. Add the cane sugar, vanilla. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.

Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.